Chocolate Swirl Cheesecake Recipe
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Ingredients
1 pkg. (6 oz.) semi-sweet real chocolate morsels
1 1/2 cup sugar (approximately)
1 1/4 cup graham cracker crumbs
1/4 cup butter, melted
2 pkg. (8 oz.) cream cheese, softened
1/2 cup dairy sour cream
1 tsp. vanilla
4 eggs
Directions
Preheat oven to 325°.
In top of double boiler over hot (not boiling) water, combine chocolate and 1/2 cup sugar.
Heat until chocolate melts and mixture is smooth.
Remove from heat, set aside.
In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar and butter; mix well.
Pat firmly into 9 inch springform pan, covering bottom and 1 inch up sides; set aside.
In a large bowl beat cream cheese until light and creamy.
Gradually beat in 3/4 cup sugar.
Mix in sour cream and vanilla.
Add eggs, one at a time, beating well after each addition.
Divide batter in half.
Stir melted chocolate mixture into one half.
Pour into crumb lined pan; cover with plain batter.
With a knife, swirl chocolate batter through plain batter to marbleize.
Bake 50 minutes or until only a 2 to 3 inch circle in center will shake.
Cool at room temperature; refrigerate until ready to serve.
In top of double boiler over hot (not boiling) water, combine chocolate and 1/2 cup sugar.
Heat until chocolate melts and mixture is smooth.
Remove from heat, set aside.
In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar and butter; mix well.
Pat firmly into 9 inch springform pan, covering bottom and 1 inch up sides; set aside.
In a large bowl beat cream cheese until light and creamy.
Gradually beat in 3/4 cup sugar.
Mix in sour cream and vanilla.
Add eggs, one at a time, beating well after each addition.
Divide batter in half.
Stir melted chocolate mixture into one half.
Pour into crumb lined pan; cover with plain batter.
With a knife, swirl chocolate batter through plain batter to marbleize.
Bake 50 minutes or until only a 2 to 3 inch circle in center will shake.
Cool at room temperature; refrigerate until ready to serve.
